Pesto Chicken Alfredo Recipes

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PESTO-CHICKEN PENNE CASSEROLES

Creamy, flavorful and so easy to fix, this meal-in-one will wow family and friends. Get ready for recipe requests for this easy chicken casserole! -Laura Kayser, Ankeny, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 casseroles (6 servings each).

Number Of Ingredients 11



Pesto-Chicken Penne Casseroles image

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. Drain pasta and add to chicken mixture; toss to coat., Transfer to 2 greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles., Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.

Nutrition Facts : Calories 612 calories, Fat 30g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 829mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 42g protein.

1 package (16 ounces) penne pasta
6 cups cubed cooked chicken
4 cups shredded Italian cheese blend
3 cups fresh baby spinach
1 can (15 ounces) crushed tomatoes
1 jar (15 ounces) Alfredo sauce
1-1/2 cups 2% milk
1 jar (8.1 ounces) prepared pesto
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil

PESTO CHICKEN FLORENTINE

Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad--it's the best!

Provided by MINERFAMILY

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 8



Pesto Chicken Florentine image

Steps:

  • Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  • Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
  • In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
  • Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

Nutrition Facts : Calories 571.6 calories, Carbohydrate 57.3 g, Cholesterol 84.2 mg, Fat 19.3 g, Fiber 2.5 g, Protein 41.9 g, SaturatedFat 6.3 g, Sodium 1707.1 mg, Sugar 2 g

2 tablespoons olive oil
2 cloves garlic, finely chopped
4 skinless, boneless chicken breast halves - cut into strips
2 cups fresh spinach leaves
1 (4.5 ounce) package dry Alfredo sauce mix
2 tablespoons pesto
1 (8 ounce) package dry penne pasta
1 tablespoon grated Romano cheese

CHICKEN ALFREDO PESTO PASTA

Make and share this Chicken Alfredo Pesto Pasta recipe from Food.com.

Provided by Boomette

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8



Chicken Alfredo Pesto Pasta image

Steps:

  • Cook pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 minute or until cooked through.
  • Stir in milk and cream cheese spread; cook 3 minute or until cream cheese spread is completely melted and mixture is well blended. Add peppers, Parmesan cheese and pesto; stir. Cook 3 minute or until heated through, stirring occasionally.
  • Drain pasta. Add to cream cheese mixture; toss to coat.

8 ounces angel hair pasta, uncooked
2 teaspoons oil
1 lb boneless skinless chicken breast, cut into bite-size pieces
2 cups milk
1/2 cup cream cheese spread
1 large red pepper, cut into strips
1/4 cup grated parmesan cheese
2 tablespoons pesto sauce

PESTO CHICKEN ALFREDO

Needed a quick dinner one night and this was the result. I have been meaning to try this with the sun dried tomato pesto sauce.

Provided by tinker 0

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6



Pesto Chicken Alfredo image

Steps:

  • saute cubed chicken in touch of olive oil and garlic on med-high heat. When chicken is cooked add pesto sauce. Turn down heat and make sure chicken is well coated in pesto sauce.
  • meanwhile, cook pasta as directed.
  • add alfredo sauce to pesto chicken and keep heat low.
  • once pasta is cooked and drained, add to sauce.

Nutrition Facts : Calories 67.8, Fat 1.5, SaturatedFat 0.3, Cholesterol 37.8, Sodium 68.5, Carbohydrate 0.1, Protein 12.6

2 boneless skinless chicken breasts, cubed
1/2 teaspoon garlic, chopped
1 1/2 tablespoons pesto sauce
0.5 (15 ounce) jar alfredo sauce
angel hair pasta, cooked according to package
olive oil

PESTO ALFREDO CHICKEN CASSEROLE

Recipe from Taste of Home. I submitted as a half recipe as it makes quite a bit. Per website, it says that it can be frozen, so could do a full recipe and freeze half!

Provided by StacyMD187373

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10



Pesto Alfredo Chicken Casserole image

Steps:

  • Preheat oven to 350 degrees. Lightly spray 8x8 in baking dish.
  • Cook pasta per package directions.
  • In a large bowl, mix cooked chicken, 1/2 cup cheese, spinach, alfredo and pesto sauces and tomatoes, if using.
  • Drain pasta and add to bowl, mixing to coat.
  • Add remaining cheese to top of casserole.
  • In a small bowl, mix bread crumbs, parmesan cheese and olive oil. Sprinkle on top of casserole.
  • Cover with foil and bake 30-40 minutes until bubbling.
  • Uncover and cook for 5 minutes more.
  • Freezer directions: Freeze before baking. Let thaw overnight and bake as directed.

Nutrition Facts : Calories 254.1, Fat 3.5, SaturatedFat 0.9, Cholesterol 2.2, Sodium 116.5, Carbohydrate 45.6, Fiber 2.3, Sugar 1.8, Protein 9.2

8 ounces pasta (penne or fettuccine)
1 cup cubed chicken, cooked
1 cup shredded Italian cheese blend, shredded
1 1/2 cups fresh Baby Spinach
1/2 of 15 oz can crushed tomatoes (optional)
1/2 of 8 . 1 oz jar prepared pesto sauce
1/2 of 15 oz jar prepared alfredo sauce
2 tablespoons seasoned bread crumbs
2 tablespoons grated parmesan cheese
1/2 tablespoon olive oil

EASY PESTO ALFREDO FETTUCCINI

Purchased pesto and alfredo sauce makes this dish perfect for busy days. You can add leftover chicken, salmon or shrimp if you wish.

Provided by Lorac

Categories     Cheese

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 4



Easy Pesto Alfredo Fettuccini image

Steps:

  • While the fettuccini is cooking, put the alfredo sauce and pesto in a saucepan.
  • Place pan over medium high heat and cook 3 minutes, stirring occasionally.
  • Combine the sauce with the hot pasta and serve with grated parmesan, if desired.

Nutrition Facts : Calories 254.4, Fat 2, SaturatedFat 0.3, Cholesterol 64.5, Sodium 23, Carbohydrate 48.3, Protein 10

12 ounces fettuccine pasta, cooked and drained
1 (1 lb) jar alfredo sauce
1/4 cup prepared pesto sauce
grated parmesan cheese

PESTO ALFREDO SAUCE

This simple alfredo sauce is quick and full of flavor. Not as thick as traditional sauce but it also doesn't have as much fat or calories. Serve over cooked fettuccine noodles and sprinkle with Parmesan.

Provided by Sarah Dipity

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 13m

Yield 3

Number Of Ingredients 6



Pesto Alfredo Sauce image

Steps:

  • Stir half-and-half, pesto, butter, garlic powder, salt, and pepper together in a skillet over medium-low heat; cook until hot, about 8 minutes.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 5.1 g, Cholesterol 56.9 mg, Fat 26.4 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 13.2 g, Sodium 343.3 mg, Sugar 0.2 g

1 cup half-and-half
¼ cup prepared pesto
2 tablespoons butter
¼ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper

CHICKEN ALFREDO PESTO PASTA

If they're fans of Alfredo sauce and chicken pesto pasta, too, treat them to this Chicken Alfredo Pesto Pasta Recipe. It can be on the table in just 25 minutes.

Provided by My Food and Family

Categories     1 Bag, 5 Dinners

Time 25m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 8



Chicken Alfredo Pesto Pasta image

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 to 8 min. or until done. Add milk and cream cheese spread; cook and stir 3 min. or until cream cheese is completely melted and sauce is well blended. Add peppers, Parmesan and pesto sauce; mix well. Cook 3 min. or until heated through, stirring occasionally.
  • Drain pasta. Add to cream cheese sauce; mix lightly.

Nutrition Facts : Calories 540, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 390 mg, Carbohydrate 53 g, Fiber 3 g, Sugar 10 g, Protein 41 g

1/2 lb. angel hair pasta, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups milk
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1 large red pepper, cut into strips
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread

GRILLED CHICKEN RIGATONI WITH PESTO ALFREDO SAUCE

This is one of my favorites. Great with a crusty loaf of french bread! Would also be tasty with shrimp or scallops instead of the chicken. You can adjust the amount of red pepper flakes to your liking. The cooking time is for the rigatoni. I give directions for grilling the chicken with an indoor grill, but you can grill or cook the chicken any way you prefer.

Provided by ChipotleChick

Categories     Chicken Breast

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14



Grilled Chicken Rigatoni With Pesto Alfredo Sauce image

Steps:

  • Cook the rigatoni according to package directions. Drain, place back in the pot, and stir in the olive oil (to avoid sticking).
  • Grill the chicken breasts on an indoor grill, 6 minutes per side or until juices run clear. Cut into strips.
  • Melt the butter in a medium saucepan over medium heat.
  • Slowly whisk in the flour until smooth and pasty.
  • Add milk gradually, whisking well after each small addition, then until no clumps can be seen.
  • Add the sundried tomatoes.
  • Heat over medium, whisking constantly, until heated and thick (sauce will thicken the more you cook it).
  • Add the pesto sauce and mix well.
  • Sprinkle the parmesan in, and whisk.
  • Add the crushed garlic,chopped tomato, white (or black) pepper, and red pepper flakes.
  • Remove from heat, and add salt to taste.
  • Pour over rigatoni, mix and serve!

1 1/2 lbs boneless skinless chicken breasts
2 cups 2% low-fat milk
3 tablespoons unsalted butter
3 tablespoons flour
6 tablespoons fresh grated parmesan cheese
1/8 teaspoon white pepper (or black)
1/4 cup prepared pesto sauce
1/8 teaspoon red pepper flakes
1/4 cup dry julienned sun-dried tomato
1 tomatoes, chopped
2 garlic cloves, crushed
1 lb rigatoni pasta
1 tablespoon olive oil
salt, to taste

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